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The Best Vegan Chili Ever

  • Author: Georgia @ Full of Beans
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60


Super delicious, easy to make, crowd pleasing, nutritious, and tasty vegan chili!


Units Scale
  • 2 Tbs olive oil
  • 2 medium onions (yellow or white), chopped
  • 1 bell pepper, diced
  • 1 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1 tsp ground cumin
  • 2 Tbs chili powder (spice blend not red chili powder or cayenne)
  • 1 1/2 cups each of cooked kidney, black and garbanzo beans (or 1 (15oz) can of each – drained and rinsed. discard the fluid) 4 1/2 cups total
  • 6 oz tomato paste
  • 28 oz can crushed tomato
  • 8 oz tomato sauce
  • 1 cup frozen corn
  • 1 Tbs agave syrup or sugar


  1. sauté onions in olive oil until tender
  2. add spices and cook additional 1 – 2 minutes
  3. add tomato paste and stir for 1 minute
  4. add remaining ingredients and heat, covered, over moderate heat, stirring occasionally, for about 30 min.


  • Optional: 2 or 3 cloves of crushed garlic or a tsp of garlic powder (or to taste)

Suggested toppings

  • chopped lettuce and cilantro
  • vegan shredded cheese
  • sliced avocado or a dollop of guacamole
  • vegan sour cream
  • When cooking for suspicious carnivores, or nervous “almost-vegans” I have on occasion thrown in a package of veggie crumbles to give them the mouth feel they are used to. It’s a good use for the “analogue meats”.


  • Serving Size: 6